They are the world’s oldest cultivated legume, so it is no surprise that lentils have become a staple across the globe – from India to Middle East, Europe, and the Americans.
Like beans lentils add a great high-fiber and high protein element to meals. They are relatively quick and easy to prepare compared with dried beans. They are extremely versatile and inexpensive, which makes them accessible from of high-quality protein.
VERY HIGH IN NUTRITIONS!!
- Lentils are an excellent source of fotale and manganese, riboflavin, niacin, pantothenic acid, zinc, copper.
- They are highly nutritional food rich in minerals, proteins, and fiber.
- 100 grams of cooked lentils contains, 116 calories, 9.02 g of proteins, 0.3 g of fat, 20.13 g of carbohydrates, including 7.8 g of giber and 1.9 g of sugar
We at Naturevibe provide you a range of healthy Lentils (Dal’s) for your everyday diet and meal.
Chana Dal (Yellow Chickpea Lentils)
Split Bengal gram is the most popular legume from List of Indian Dals. Chana dal is delicious, nutritious and easily digested. Indian cooking is resisted with the huge use of chana dal in different ways. Chana dal is baby chickpeas that has been split and polished.
Dal In Pot
- 5 cups water, 1 ½ cups Naturevibe Botanicals Chana Dal, 1 tspn salt
- 1 tspn ground turmeric,1 tbsp coconut oil, 1 onion, roughly chopped
- 1 ½ tbsp minced ginger, 1 tbsp minced garlic
- 2 tomatoes, roughly chopped, or more to taste
- 1 tspn cumin seeds, 1 tspn salt, 1/2 tspn cayenne pepper, or less to taste (optional)
- 1/4 cup water, 1/4 cup chopped cilantro (optional)
- Combine water, chana dal, turmeric, and salt in a pressure cooker and cook for 20 minutes.
Moong Dal (Split Mung Beans)
Mung beans are a type of pulse that has a good nutritional balance with plenty of vitamins and minerals. Mung beans are a type of pulse, which means they are an edible seed of the legume plant family. Similarly to all pulses, mung beans are nutritionally balanced. They contain vitamins, minerals, and beneficial enzymes, which makes them an excellent part of a healthful diet.
Mung daal is light and dry. Moong dal increases our body’s metabolism rate and helps one feel satiated.This leads to reduced food cravings. It is also very easy to in the body.
Moong Dal Sheera
- 1 cup moong dal (split & yellow)
- 3/4 cup ghee (approximately)
- 3 cups milk, 1 cup sugar, 1 tsp cardamom powder
- as needed Few strands of saffron (soaked in milk)
- 7-8 finely sliced almonds
- Soak moongdal for 4 hours,then drain out water & dry it on cloth for 30 minutes. After it dried,roast it in 1/2 cup ghee until it turns light pink on slow flame. This need patience. It will take about 30-45 minutes.
- After it roasted, add milk & mix well then pressure cook it for 2 whistles. Now transfer it in non stick pan and cook till milk reduces. Keep stirring continuously.
- As sugar as milk reduces and cook again, cook until it becomes a lump like mass & leave the sides of pan. At this stage if needed, add ghee. Lastly add saffron, cardamom powder and cook for few minutes. The ghee will start separating means our Sheera is ready. Turn off heat, garnish with almonds & serve hot.
Masoor Dal (Indian Red Lentils)
Masoor dal is power-packed with nutrients and has immeasurable benefits. Masoor dal is power-packed with nutrients and has immeasurable benefits. It can fulfill the nutritional and dietary requirements of an entire meal. This inexpensive dal does not need much time to soak or cook. It has various positive impacts on one's health and body. When it comes to its preparation, it's quite easy-to-make and is also found to be the most delicious among all the lentils, owing to its tinge of sweetness. This inexpensive dal does not need much time to soak or cook. You can prepare it as per your own preference by adding various spices to it. Being abundantly rich in iron and protein, this dal is a perfect go-to option for vegetarians.
Masoor Dal Curry Soup
- 1tbsp Oil, ½ cup sliced onions, ½ tsp finely chopped garlic
- ½ tsp chilli powder, ¾ cup chopped tomatoes, 4tbsp masoor(split red lentil) dal
For the garnish:
- ¼ cup cooked rice
- Lemon wedges
- To make the Masoor dal curry soup recipe, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for a 1 to 2 min. Add the garlic and chilli powder and sauté on a medium flame for a few more minutes. Add the massor dal and tometoes and sauté for 1 to 2 minutes.
- Add the salt, mix well and sauté for 1 more minutes. Add 2 ½ cups of water, mix wel and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Blend the mixture to smooth puree and then strain using a sieve. Transfer to a pan and boil for 5 to 7 minutes. Serve the Masoor dal curry soup hot garnished with rice and lemon wedges.
Some quick 10 ways to eat more lentils
1) Toast until crunchy and add to granola bars.
2) Add to dips like salsa and guacamole
3) Add to salad
4) Puree into soups and stews to thicken.
5) Add to sauces in place of ground meat.
6) Use instead of ground meat in sloppy joes.
7) Form into patties.
8) Use as a filling in fajitas and tacos
9) Use as the base for curries
10) Add Pureed to baked goods.
We at Naturevibe Botanicals, aim to provide the highest quality of organic products worldwide, thereby encouraging people to choose a healthy, nutritious, chemical-free lifestyle. We offer a wide range of products which not only add flavor to your food, but also boast of tremendous medicinal properties which prevent and treat innumerable diseases.
Disclaimer: The contents of the blog are for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.